A flavorful and easy recipe for salmon baked with a rich coconut curry sauce, seasoned with ginger, garlic, chili relish, and fresh herbs. Serve with basmati rice and vegetables.
*Set oven to 350 degrees Fahrenheit. Place salmon filets on a baking pan lined with parchment paper. Season with olive oil, salt, and pepper. Bake in the oven for 15-20 minutes or until the salmon is cooked to 140 degrees fahrenheit internally.
*In a medium size pan on medium/low heat add 2 Tbsp of olive oil and shallots. Sauté gently until fragrant and translucent. Next add ginger garlic paste and cook until fragrant. Season with salt and pepper.
*Next add wine and reduce by 1/2. Add the chili relish to taste, stir, and then add coconut milk. Reduce on low heat until thickened. Season with salt and pepper to taste then add finely chopped green onion and coriander.
*Pour the sauce over the salmon. Serve with basmati rice and a vegetable of your choice. Garnish with more green onion, coriander, and a lime wedge.
Enjoy!
